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- 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 packet instant yeast (2 1/4 teaspoons) - 1/2 teaspoon salt - 1/2 cup milk - 1/4 cup unsalted butter - 1 large egg - 1 cup cream cheese - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 1/2 cups fresh strawberries - 1 egg wash (1 egg whisked with 1 tablespoon water) - Optional: Whipped cream for serving Gather these ingredients before starting. You want everything ready to go. The flour gives the rolls structure. Sugar adds sweetness. Yeast makes the dough rise. Salt balances the flavors. Milk and butter keep the rolls soft. The egg binds the dough. Cream cheese makes the filling rich. Powdered sugar sweetens the filling and the drizzle. Vanilla adds depth. Fresh strawberries give a burst of flavor. The egg wash creates a golden crust. Whipped cream is a fun touch when serving. These ingredients combine to create a warm, sweet treat. You will love how they come together in the Full Recipe. To start, I combine warm milk, melted butter, and granulated sugar in a medium bowl. I sprinkle yeast on top and let it sit for about five minutes. This step wakes up the yeast, making it frothy and bubbly. Next, I whisk together flour and salt in a large bowl. I make a well in the center and pour in the yeast mix and a large egg. I stir it with a spatula until the dough forms. Then, I transfer the dough to a floured surface. I knead it for five to seven minutes until it feels smooth. After kneading, I shape the dough into a ball and place it in a greased bowl. I cover it with a towel and let it rise in a warm spot for about an hour. While the dough rises, I prepare the cheesecake filling. In a medium bowl, I mix cream cheese, powdered sugar, and vanilla extract. I blend these until the mixture is creamy and smooth. Once mixed, I gently fold in diced strawberries. This adds a fresh burst of flavor that pairs perfectly with the creaminess of the cheese. I set this mixture aside for later. Once the dough has risen, I punch it down to release any air bubbles. On a floured surface, I roll the dough into a rectangle about 12 by 18 inches. Now, I spread the cheesecake filling evenly over the dough, avoiding the edges. Starting from one long edge, I roll the dough tightly away from me. I use a sharp knife to slice the log into twelve equal pieces. Next, I arrange the rolls cut side up in a greased baking dish, leaving space for them to grow. I preheat my oven to 350°F (175°C). Before baking, I brush the tops of the sweet rolls with an egg wash. This gives them a lovely golden color. I then place the baking dish in the oven and bake for 25 to 30 minutes. I know they are done when they turn golden brown. After baking, I let the rolls cool for about ten minutes. For a sweet touch, I drizzle a simple icing made from powdered sugar and a splash of milk over the top before serving. For the full recipe, check the detailed instructions earlier. To make the best dough, always use warm ingredients. Warm milk and butter help the yeast work well. This gives the rolls a nice rise. Knead the dough properly too. Kneading builds elasticity, which makes the rolls soft and fluffy. Aim for about 5 to 7 minutes of kneading. Want more flavor? Try adding lemon zest to the dough or filling. This gives a bright taste that pairs well with strawberries. You can also garnish the rolls with fresh mint. Mint adds a fresh twist and looks great on the plate. When serving, arrange the sweet rolls on a nice platter. Add fresh strawberries around them for color. A dollop of whipped cream on the side makes it even better. For drinks, I suggest a cup of hot tea or cold milk. Both drinks complement the sweet rolls well. For all the details on how to make these delightful rolls, check out the Full Recipe. {{image_4}} You can change the flavors in your sweet rolls for a fun twist. For a blueberry cheesecake sweet roll, swap out strawberries for fresh blueberries. Make sure to mash them slightly for a nice spread. The sweet, tart flavor of blueberries blends well with the creamy filling. Another option is the chocolate-strawberry fusion roll. Add cocoa powder to the dough for a chocolate base. You can also fold in chocolate chips into the cheesecake filling. This mix creates a rich, decadent treat. If you need gluten-free options, use almond flour or a gluten-free blend. This keeps the rolls soft and tasty. Just check that the flour mix includes xanthan gum for the right texture. For vegan adaptations, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Use plant-based cream cheese and dairy-free milk. These swaps keep the rolls light and fluffy. These variations and modifications allow everyone to enjoy strawberry cheesecake sweet rolls. Check out the Full Recipe for all the details. To keep your strawberry cheesecake sweet rolls fresh, store them in an airtight container. Place parchment paper between the rolls to prevent sticking. This method keeps them soft for about three days. If you want to enjoy these rolls later, freezing is a great option. Wrap each roll tightly in plastic wrap. Then, place them in a freezer bag. They can last up to three months. When you’re ready to eat, just thaw them in the fridge overnight. To restore softness, reheat the rolls gently. Preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and cover them with foil. Heat for about 10-15 minutes. This keeps them warm and fluffy. You can also use a microwave on low power for 15-20 seconds if you’re in a hurry. Enjoy your sweet rolls warm and tasty! Yes, you can use frozen strawberries. They work well in the filling. Just remember to thaw them first. Drain any excess liquid to avoid a soggy filling. Fresh strawberries give a brighter taste, but frozen ones can be handy. They may be softer, but they still taste great in the rolls. You can make these rolls ahead of time. Prepare the dough and filling, then assemble the rolls. Cover them tightly and store in the fridge for up to 24 hours. When ready to bake, let them sit at room temperature for 30 minutes. This helps them rise before baking. You can also freeze the unbaked rolls. Just thaw and let them rise before baking. If your dough doesn’t rise, check a few things. First, make sure your yeast is fresh. Old yeast may not activate. Next, the warm milk should be around 110°F (43°C). Too hot or too cold will kill the yeast. Lastly, make sure you cover the dough in a warm spot. If it still doesn’t rise, you can try again with new ingredients. Yes, you can make the filling without cream cheese. Use ricotta cheese or mascarpone for a lighter option. You can also mix in a bit of yogurt for tanginess. For a sweeter taste, consider using whipped cream instead. Each option offers a different flavor and texture, so feel free to experiment! You now have a clear plan for making sweet rolls with a cheesecake twist. We covered the ingredients, step-by-step instructions, and tips to get the best results. Flavor variations and storage tips ensure you can share these rolls with friends. Remember, baking is all about having fun and experimenting. Enjoy each bite, and try different flavors along the way. Your kitchen will soon smell amazing, and your taste buds will thank you!

Strawberry Cheesecake Sweet Rolls

Indulge in the delightful taste of strawberry cheesecake sweet rolls that combine fluffy dough and creamy cheesecake filling with fresh strawberries. Perfect for brunch or dessert, these sweet rolls are easy to make and sure to impress your family and friends. Get ready to bake a batch of happiness! Click to explore the full recipe and learn how to create this delicious treat that will leave everyone wanting more.
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Ingredients
  

2 cups all-purpose flour

1/4 cup granulated sugar

1 packet instant yeast (2 1/4 teaspoons)

1/2 teaspoon salt

1/2 cup milk, warmed to about 110°F (43°C)

1/4 cup unsalted butter, melted and slightly cooled

1 large egg, at room temperature

1 cup cream cheese, softened to room temperature

1/2 cup powdered sugar, plus more for drizzling

1 teaspoon vanilla extract

1 1/2 cups fresh strawberries, diced into small pieces

1 egg wash (1 egg whisked with 1 tablespoon water)

Optional: Whipped cream for serving

Instructions
 

In a medium bowl, combine the warmed milk, melted butter, and granulated sugar. Sprinkle the yeast on top and let it sit for approximately 5 minutes, or until it becomes frothy and bubbly, signaling that the yeast is active.

    In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast mixture along with the egg. Stir the mixture with a spatula or wooden spoon until a dough begins to take shape.

      Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. Form the kneaded dough into a ball, place it in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.

        While the dough is rising, prepare the cheesecake filling by placing the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl. Use a hand mixer or whisk to combine the ingredients until the mixture is smooth and creamy. Gently fold in the diced strawberries and set this filling aside.

          Once the dough has risen, punch it down to release any air bubbles. On a floured surface, roll the dough into a rectangle measuring approximately 12x18 inches. Evenly spread the cheesecake filling over the surface of the dough, ensuring to leave a small border around the edges for sealing.

            Starting from one long edge, carefully roll the dough away from you, forming a tight log. Use a sharp knife or pastry cutter to slice the log into 12 equal pieces. Arrange the pieces cut side up in a greased baking dish, leaving some space between each roll for expansion.

              Preheat your oven to 350°F (175°C). Brush the tops of the sweet rolls with the egg wash to achieve a golden finish during baking.

                Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the rolls are golden brown and cooked through.

                  Once baked, remove the rolls from the oven and allow them to cool slightly for about 10 minutes before serving. For an added sweet touch, drizzle with a simple icing made from powdered sugar and a splash of milk if desired.

                    Prep Time: 20 minutes | Total Time: 1 hour 45 minutes | Servings: 12

                      - Presentation Tips: Carefully arrange the sweet rolls on a serving platter. Garnish with fresh strawberries and a generous dollop of whipped cream on the side for an irresistible treat!